Green Beans with Prosciutto and Almonds
500g slim green beans, stalk end trimmed
1 whole shallot, finely chopped
50g roughly chopped
2 cloves garlic, finely chopped
A small handful Italian parsley, finely chopped
Sea salt and freshly ground black pepper
Cook the beans in boiling salted water until just tender. Drain and refresh. Heat the EVO in a large sauté pan and cook the prosciutto until crisp. Take out and set aside. Add the beans, shallot and almonds, season and cook until lightly golden and the beans are hot. Toss the garlic and parsley through the beans, cook for 1 minute. Add the prosciutto and transfer to a serving platter.
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